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Who KNOWS grits?

Discussion in 'The Okie Corral' started by Davegrave, Jun 11, 2012.

  1. Davegrave

    Davegrave Dapper Dan

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    Well? Do you? I'm looking for an Alton Brown level understanding here.

    I enjoy a nice plate/bowl of grits. I never use instant.

    So here's my problem. I make grits, they're thick and perfect. Halfway through my meal, what's left in the bowl is watery and the grits seem to have hardened back up. Almost like they "reverse cooked".

    It's not an issue of not cooking them long enough. I always simmer the full 20 minutes and in light of this problem have actually gone to 30 min a few times thinking it migh help.
    I know pepper can break down some thickening agents and blamed that at first, but omitting pepper didn't help.

    Watching a show recently I saw a guy make grits with heavy cream as part of the liquid and gave it a try....amazingly flavorful creamy grits. And the first time I made them that way they stayed thick the whole way through. But tonight, same old problem, watery, with chewy grits halfway thru. The rest of the pot on the stove was still perfect.

    Here's my best theory at this time: Some enzyme in my saliva gets transfered from the spoon to the bowl of grits and breaks down or affects the starch in a way that causes them to thin as I'm eating.

    Anyone hear of this or know what else the issue might be?


    Both serious answers and My Cousin Vinny references are welcome. :supergrin:
     
  2. USMCsilver

    USMCsilver Boat Life ©

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    Stone ground grits (corse ground)
    1 part heavy cream
    1 part butter
    1 part milk

    The seasonings are up to you. I've served with blackened shrimp & a roux of onions and peppers or with a side of some fresh fish (mahi, sword, mako).

    With a good base, anything is possible, and the simple ingredients above make a great platform for perfection.

    ETA: mine will/can cook for a few hours before I prepare the "toppings". :)
     
    Last edited: Jun 11, 2012

  3. Gareth68

    Gareth68

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  4. concretefuzzynuts

    concretefuzzynuts Brew Crew

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    Try slow cooking them half way thru. After you you reach the halfway point, turn the heat down by half. Oh, cover and stir.
     
    Last edited: Jun 11, 2012
  5. Davegrave

    Davegrave Dapper Dan

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    I meant in regard to my issue of them thinning while I eat them. He explains food and food issues on a "chemisty level".

    It's so weird to me. I'm not a lousy cook that doesn't know what I'm doing. I worked as a professional chef for a dozen years. But being in the Chicago region, grits aren't exactly a local staple.

    My grits come off the stove perfect, amazing. A bite mixed with my moist creamy scrambled eggs is like heaven, pure heaven. Then half way through they're runny...the rest in the pot and the ones my son are eating are still perfect.

    All I can think of is it's gotta be an enzyme/chemical issue that's unique to certain people.

    So I was coming here since GT is my mass audience go-to.

    No one else has this problem?
     
  6. USMCsilver

    USMCsilver Boat Life ©

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    Odd. :dunno:
     
  7. collim1

    collim1 Because Alexa said so!

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    Try polenta instead of grits. Very similar but the texture is less clumpy. Use real stone ground corn meal and looks up Alton Brown's recipe. My wife makes killer grits and polenta.
     
  8. Davegrave

    Davegrave Dapper Dan

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    I love polenta too. I don't so much like it when it's firmed up and cut and fried or baked etc. It can be OK, but I prefer soft polenta with mushrooms and a little truffle oil. Oh man.
     
  9. norm357

    norm357

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    The only difference between polenta and grits is you pay 7.99 per order for polenta.
     
  10. certifiedfunds

    certifiedfunds Cosmopolitan Bias

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    Serious question: Are you a witch?
     
  11. stevelyn

    stevelyn NRA Life Member

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    Eat faster.
     
  12. Davegrave

    Davegrave Dapper Dan

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    Serious answer. Men are warlocks. :whistling:

    :supergrin:
     
  13. ChuteTheMall

    ChuteTheMall Wallbuilder and Weapon Bearer

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    Serve smaller servings, then go back for seconds as needed.

    Use a proper grits bowl and grits spoon.

    Don't buy the commercialized over-packaged supermarket crap, grow your own in organic soil, free of pesticides and using only natural fertilizer.
     
  14. napp32

    napp32

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    Fry up three eggs "over easy"....chop up cooked eggs and mix into bowl with grits....salt and pepper....enjoy....problem solved. :cool:
     
  15. ilgunguygt

    ilgunguygt Enslaved in IL

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    I do the same, but I chop/crush some bacon and put into it too. Thats a damn good mess of a breakfast/lunch/dinner. Served with some buttered toast with a little apple butter on it, cant be beat.
     
  16. certifiedfunds

    certifiedfunds Cosmopolitan Bias

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    I know but it didn't have the same panache
     
  17. certifiedfunds

    certifiedfunds Cosmopolitan Bias

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    Yessir

    Couple pats of grape jelly to top it off
     
  18. HarleyGuy

    HarleyGuy

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    When ordering grits north of the Mason-Dixon line you always take a risk of getting something that you can't or don't want to eat.
    To me, the Quaker, Instant butter flavored grits (using whole milk) is about as good as any grits that I've ever eaten.
    (I know that blasphemy to some of y'all down yonder).

    I have discovered that I cannot, and should not eat fried fatback with my grits or any other food....ever!
     
  19. MtBaldy

    MtBaldy Obie Wan, RIP

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    Order a bag of Antebellum Coarse Grits - White from here:

    http://www.ansonmills.com/grits.htm

    and cook up a pot. I guarantee they won't taste like Quaker Instant Grits.
     
  20. Dennis in MA

    Dennis in MA Get off my lawn

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    How does one stir something in a covered pot? ;)



    And despite his bad attire, this guy could help:

    [​IMG]